A nutty twist on a classic.
90 grams of unsweetened chocolate, chopped
115 grams of butter
270 grams of sugar
1 teaspoon vanilla
1/4 teaspoon salt + sprinkle flaked salt for topping
90 grams flour
1/4 cup of roasted and chopped pistachio nuts
Preheat oven to 350 degrees F. Line a 8″x8″ brownie pan with foil and spray with cooking spray.
In a medium, microwave safe bowl, combine chopped chocolate and cubed butter. In 30 second intervals, melt butter & chocolate until smooth. Don’t overheat the chocolate. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Gently stir in flour and scrape batter into prepared pan. Sprinkle with pistachios and flaked salt and bake for 30 minutes. Toothpick should come out clean. Let them cool and then cut in big or small pieces.